BUBBA JOHNSON SHRIMP

Gulf White Shrimp are considered the finest tasting species in the world. Their flavorful, sweet, lobster-like taste will outperform any shrimp found around the globe. Their texture is medium to firm, The uncooked meat is a pearly white with visible translucent shades of bluish gray. The shell of cooked shrimp turn lobster orange while the meat turns a snow white

Whether you peel and clean the shrimp first, or leave it in the shell, there are a variety of ways to cook them. Steaming, sautéing, grilling, boiling, most preferred method. Shrimp cooks in just 60-90 seconds at a rapid boil. When the meat turns opaque, it’s done.

Blocks of frozen shrimp can be stored in the freezer for up to 12 months. Prior to serving, thaw them in the refrigerator over night with a drip tray beneath them. Shrimp in the shell can also be thawed under running water for a short period of time Thawing shrimp in still water will promote bacterial growth.

We sources the finest white shrimp found throughout the temperate waters of the Carolina coastline ,Gulf of Mexico, and off of Central America. Bubba guarantees.


 

FLOUNDER

Raw flounder ranges from pinkish to white in color with the cooked meat of all species turning a pure, clean white. Flounder has a delicate to medium texture with small flakes and a sweet, mild finish.

Recommended cooking methods include baking, broiling, frying, and sautéing. Use white wine, sauces or seasoned liquids to keep these thin flat fish from losing moisture. . Try a crab meat stuffing for a real treat.

Flounder along the Eastern Seaboard from North Carolina to Nova Scotia. Occasionally, depending on the season and the availability of quality fish, we will also source Flounder from Alaska. We will source only the best species depending upon their availability .

Serving Size: 100g/3.5 oz. (raw)
AMOUNT PER SERVING
Calories

82

Fat Calories

10.8

Total Fat

1.2 g

Saturated Fat

0.4 g

Cholesterol

48 mg

Sodium

121 mg

Protein

16.8 g

Omega-3

0.2 g

Keep fresh Flounder in the refrigerator between 36 and 45 degrees and use it within 3 to 5 days. Portions can be stored and frozen by wrapping them tightly in plastic wrap and placing them in the freezer where they will keep for up to 8 months.


Fresh Grouper fillets have a medium to firm texture. Their meat is mildly sweet with a hint of lobster flavor that comes from their fondness for preying on shellfish. All Grouper share similarities but there are slight differences in texture and flavor . Raw grouper meat is white and cooks to an opaque white.

In the South, grilled Grouper is a favorite, but this versatile, hardy fish can be baked, fried, steamed, or broiled . Larger, whole groupers and large fillets can be roasted after being cut on the bias to reduce their thickness. Fillets retain their moisture and flavor even after extended cooking

Gag, Scamp, Wreck, Black varieties of grouper abound throughout the South Atlantic. These species are favored for their flavor, texture, and tenderness. You deserve the finest tasting grouper found throughout the Southern waters of the Atlantic

Serving Size: 100g/3.5 oz. (raw)
AMOUNT PER SERVING
Calories

90

Fat Calories

9

Total Fat

1 g

Saturated Fat

0 g

Cholesterol

35 mg

Sodium

55 mg

Protein

19 g

Omega-3

0.2 g

 


Mahi-Mahi is the Hawaiian name for the Dolphin fish or Dorado . Mahi-Mahi is one of the most beautiful fish in the ocean with its rich, rainbow of colors. The flesh is pinkish to grayish white and darker along the blood line. The cooked meat turns an off-white, and has a large flake. The sweet, fresh, flavor is very similar to Tuna and Swordfish, and the meat retains a delicate to mild texture

Mahi-Mahi is a wonderful grilling fish that holds up well to high heat. Blackening, sautéing, and broiling are the preferred methods of cooking.

Mahi-Mahi is found throughout the Western Hemisphere’s temperate waters. Mostly from the South Atlantic from North Carolina to Key West. During our winter, the fish migrate to the warmer waters of the Caribbean and Mexico and central America, where we have many sources..

Serving Size: 100g/3.5 oz. (raw)
AMOUNT PER SERVING

Calories 89 Fat Calories 8 Total Fat 0.9 g Saturated Fat 0.3 g Cholesterol 86 mg Sodium 128 mg Protein 18.9 g Omega-3 N/A

 

 

Red Snapper has a sweet mild flavor and is lean and moist. The excellent taste of this fish has made it a recognized favorite around the globe. It is also called pargo and huachinango The semi-firm meat has a pinkish to white appearance and lightens when cooked. Snapper retains its moisture very well,

Fresh Snapper can be baked, steamed, sautéed, grilled, or broiled. steaming it with fresh herbs and olive oil or blackened with seasoned butter at a high flame in an iron skillet.

the finest varieties of Snapper found throughout the warm waters of the Southern United States and Mexico. , we source the finest fish available from North Carolina’s coastline down to Florida’s “Snapper banks”, and then to Texas, Louisiana, and down to the tropics in central America.

Serving Size: 100g/3.5 oz. (raw)
AMOUNT PER SERVING
Calories

110

Fat Calories

24

Total Fat

2.6 g

Saturated Fat

0.5 g

Cholesterol

40 mg

Sodium

96 mg

Protein

20.2 g

Omega-3

0.6 g

 

Yellow Fin, Blue Fin, and Big eye Tuna are the most desirable of the species and are in demand worldwide

Tuna’s raw meat is bright red to pink that finishes brown to grayish tan when cooked. The mild, meaty flavor has a medium to firm texture. The fish can be served from raw to medium rare so the fat and oil content can be preserved

All three varieties we sell are excellent raw, but very versatile for broiling. baking, grilling, sautéing, Tuna absorbs marinades very well for that special taste. Avoid overcooking Tuna all the way through

Keep fresh Tuna steaks in the refrigerator between 36 and 45 degrees and use them within 3 to 5 days. Leave them in the freezer until the day before serving, and thaw them in the refrigerator overnight. Thawing them under running water washes away flavors, oils and minerals, or thaw in soy sauce.

Yellow Fin, Blue Fin, and Big eye varieties of Tuna and the time of the year and season dictate what species we process at the time of the order. we source only grades 1 and 2 to ensure that you get the highest quality products We source Tuna from the South Atlantic, and Gulf of Mexico, although they are also harvested globally off the coast of France, Spain, Africa, and the Philippines.

Serving Size: 100g/3.5 oz. (raw)
AMOUNT PER SERVING
Calories

124

Fat Calories

23

Total Fat

2.5 g

Saturated Fat

0.6 g

Cholesterol

45 mg

Sodium

37 mg

Protein

23.8 g

Omega-3

0.6 g

 


Sea scallops have a mild to moderate flavor , and the texture is medium to firm. Their sweet rich and succulent taste makes them a favorite . The uncooked meat ranges in color from creamy white to tan to pinkish based on the food and minerals available to the scallops . Scallops are an excellent source of protein, vitamins, and minerals, and are very low in fat. The meat turns opaque when cooked with a firm, lean texture.


 

 

Blue crabs and Swimmer crabs have a rich, sweet, taste with a buttery flavor. The body meat is delicate and mild while the claw meat is MORE DISTINCT.. The body meat when cooked is white, tender, and flaky. The claw meat has a blue tint, and has a very desirable flavor and texture. Pasteurized meat is generally firmer and whiter than fresh, . Most handpicked processed Crab is marketed in the four basic grades we offer:

Claw meat: . FROM THE CLAWS AND LEGS.

Back fin: White meat containing smaller pieces of flake and lump meat

Lump meat: The largest broken pieces of white lump meat from the parts connected to the swimmer legs, and

Jumbo lump meat: The largest pieces of white meet taken body connected to the swimming legs

This handpicked crab meat can be used for crab cakes, sauces, crab meat cocktails, and in soups, casseroles, and salads. This product can be eaten right from its container. This delicacy is a favorite all over the world.

Our Pasteurized crab meat is pre-cooked . Pasteurized meat can stay in the refrigerator for up to a year if kept in its original, unopened container. Once opened,Pasteurized crab meat must be used within 5 days.

We have only the finest fresh crab meat from Cape Cod to the Gulf of Mexico. The crabs are trapped in estuaries and bays Generally, we source our Pasteurized crab meat from the landings of the Swimmer crab harvested along the Pacific Rim in Central and South America and occasionally from , the Philippines, and Thailand where larger Swimmer crabs are mostly found.

Serving Size: 100g/3.5 oz. (raw)
AMOUNT PER SERVING
Calories

81

Fat Calories

9

Total Fat

1 g

Saturated Fat

0.2 g

Cholesterol

76 mg

Sodium

200 mg

Protein

16.2 g

Omega-3

0.3 g

 

 

Squid, which is also known by the name, Calamari, has a very mild and sweet flavor with a medium to firm texture when cooked . . The edible parts of the squid which are the most popular are the tentacles, the body or mantle, and the wings. Squid is considered a gourmet treat, and is high in protein and healthy minerals. The white meat is very lean, and turns opaque in color when cooked.

The most popular method of cooking is frying, . The cooked meat , also excellent in soup and pasta dishes. .

Although Squid are landed on both sides of the United States, we prefer the Eastern seaboard species landed from North Carolina to Canada. We feel this is the best of the species that inhabits the oceans. These Squid are trapped from coastal waters to up to 1000 miles off shore, and cleaned and frozen at sea on the same day they are harvested to ensure the highest level of quality

Serving Size: 100g/3.5 oz. (raw)
AMOUNT PER SERVING

Calories 90 Fat Calories 9 Total Fat 1 g Saturated Fat N/A Cholesterol 235 mg Sodium 45 mg Protein 16 g Omega-3 0.5 g

 

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